Filet Mignon Crostini with Creamy Horseradish Sauce

Instructions

For the Filet Mignon

1. Preheat the oven to 450˚F, or 440˚F if using a convection oven.
2. Remove the filet mignon from the refrigerator about 15 minutes before cooking to allow it to come to room temperature.
3. Pat the filet mignon dry with a paper towel and sprinkle with salt and pepper.
4. Add olive oil to a pan over high heat. Place the filet mignon in the hot pan and sear each side for 2-3 minutes to lock in the moisture.
5. Transfer the pan to the preheated oven and roast for 7-8 minutes for medium-rare, or 8-10 minutes or medium-well.
6. Let the meat rest under aluminum foil for 10 minutes.
7. Slice into think pieces.

For the Creamy Horseradish Sauce

1. Combine the Smith’s old fashioned sour cream, prepared horseradish, tarragon, mayonnaise and Worcestershire sauce in a bowl and  set aside.

For the Crostini

1. Reduce the oven temperature to 425˚F.
2. Cut the French baguette into 16-20 slices.
3. Brush olive oil on both sides of each slice.
4. Bake for 6-8 minutes until your desired crispiness is achieved.
5. Cool on a wire rack.

To Assemble

1. Place a few pieces of arugula on each toasted bread slice.
2. Add a slice of filet mignon, a dollop of creamy horseradish sauce and a garnish of capers.
3. Serve warm or cold.